What2Eat
Homemade Thengai Sevai Recipe - Coconut Idiyappam Recipe
South Indian RecipesBreakfastVegetarian

Homemade Thengai Sevai Recipe - Coconut Idiyappam Recipe

A vegetarian South Indian Recipes recipe with idli rice, fresh coconut - grated, mustard seeds. Ready in 2h 40m, serves 2.

Curated byAditi Iyer🇮🇳

Calories
550kcal
Estimated Cost
₹250-400
Carbs70g
Protein30g
Fats17g
Servings Scaler
2

Instructions

25 steps
  1. 1

    To begin making Thengai Sevai/ Idiyappam Recipe, first wash and soak the rice in water, such that the rice is completely immersed in water

    idli rice(2 cups)
  2. 2

    Let it soak for about 2 hours

  3. 3

    Transfer to a mixer and grind to get a smooth paste

  4. 4

    It must be of semi-thick pouring consistency and not of a liquid consistency

  5. 5

    The next step is to make the steamed dumplings/ idli and then the make the idiyappam /sevai in the sevai maker

    idli rice(2 cups)
  6. 6

    Place the sevai/ idiyappam batter in greased idli molds and steam for 10 minutes

    idli rice(2 cups)
  7. 7

    Once the rice idlis are steamed we will make the sevai

    idli rice(2 cups)
  8. 8

    The batter will begin to leave the sides of the pan and will form a thick shiny big ball of dough

  9. 9

    This process will take about 15 to 20 minutes

  10. 10

    The next step is the press the hot idlis in the sevai/ idiyappam maker or the sevai maker or a press, also called as sevai nazhi

    idli rice(2 cups)
  11. 11

    This is the most crucial stage

  12. 12

    The idlis should be hot when you press to make the noodles

    idli rice(2 cups)
  13. 13

    If it turns cold you will not be able to press the dumplings to get the noodles

  14. 14

    Proceed to hot press one at a time by turns the wheels of the sevai nazhi to get the uber soft noodles

  15. 15

    Continue till you are done with all the sevai idli

    idli rice(2 cups)
  16. 16

    Transfer the sevai to a large bowl as and when you finish

  17. 17

    You sevai is now ready to be flavoured or eaten

  18. 18

    The final step is to make the Thengai Sevai Recipe

  19. 19

    Heat a kadai and add the oil

  20. 20

    Add the mustard and allow it to crackle

    mustard seeds(1 teaspoon)
  21. 21

    Add the green chillies, ginger, peanuts, curry leaves and saute for a few seconds

    dry red chillies - broken(2)roasted peanuts (moongphali)(1/4 cup)green chillies - finely chopped(2)sprig curry leaves(2)inch ginger - finely chopped(2)
  22. 22

    Now add the freshly grated coconut and the steamed rice sevai/idiyappam and give the Thengai Sevai a quick stir

    idli rice(2 cups)fresh coconut - grated(1/2 cup)
  23. 23

    Stir until well combined

  24. 24

    Check the salt and spice levels and adjust to suit your taste for the Thengai Sevai/ Idiyappam recipe

  25. 25

    Serve the Thengai Sevai/ Idiyappam for breakfast, a teatime snack or even for dinner along with Coconut Chutney or Mor Kuzhambu

    fresh coconut - grated(1/2 cup)

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